Umami Prawn Broth Secret
This recipe unveils the culinary secret to a profoundly rich and savory broth, leveraging the often-discarded prawn heads. Fried with aromatics and simmered to perfection, it creates an intense umami base essential for authentic Asian soups and stews, particularly popular in Vietnamese cuisine for dishes like Bún Riêu or noodle soups.
Ingredients
- 500 g prawn heads and shells (from 1kg prawns)
- 2 tbsp vegetable oil
- 1 large onion quartered
- 4 cloves garlic smashed
- 1 inch ginger sliced
- 2 stalks lemongrass smashed (white part)
- 1 tbsp fish sauce
- 1 tsp sugar
- 6 cups water or chicken stock
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
Instructions
- Clean prawn heads and shells thoroughly under cold water. Pat dry.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add prawn heads and shells, fry for 5-7 minutes until bright orange and fragrant, pressing them occasionally to release juices.
- Add quartered onion, smashed garlic, sliced ginger, and smashed lemongrass to the pot. Sauté for another 5 minutes until aromatics are fragrant and slightly softened.
- Pour in 6 cups of water (or chicken stock). Add fish sauce, sugar, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes.
- Strain the broth through a fine-mesh sieve, pressing down on the solids to extract all liquid. Discard solids.
- Skim any excess foam or oil from the broth. Taste and adjust seasoning as needed.
- Use immediately as a base for your favorite soups or store in the refrigerator for up to 3 days, or freeze for up to 3 months.
Notes
For an even richer broth, roast prawn shells alongside the heads before frying. Adjust aromatics like ginger and star anise to your preference. This broth freezes well for future use. Serve as a base for noodle soups, congee, or seafood stews.